Amontillado (pronounced “Ah-mohn-tee-yah-doh”) Sherry is a variety of sherry wine that is darker than fino but lighter than oloroso. This is not its only defining characteristic, however. An amontillado sherry begins as a fino that has been fortified to approximately 13.5 percent alcohol and has a cap of flor yeast limiting its exposure to the air. If the flor cap does not properly develop or is purposely killed by the addition of more alcohol or non-replenishment, the cask of fino is considered to be amontillado. Without the layer of flor to slow oxidation, amontillado must be fortified to approximately 17.5 percent alcohol. After the additional fortification, amontillado oxidises slowly in Canadian or American oak casks, developing deeper flavor and darker color than fino. If an Amontillado Sherry, which is naturally dry, is sweetened, it must be labeled a Medium Sherry.